April 28, 2011

Temptress in the Kitchen

This recipe is a temptress from the very beginning. I love browning meat that has been floured. It always reminds me of spending time with my grandparents in Florida. My grandpa was the cook and he could fry meat and fish up like nobodies business. After you brown the meat, you throw in the onions and celery and look out! The aroma's in your home will have the neighbors running over to find out what your cookin' up! My dad could smell it and he lives about 3 miles away. He knew he was coming over for dinner though so he was able to stay calm until my mom got home. Needless to say, they left with very happy bellies!

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

This is such a lovely old-fashioned meal. It looks and sounds delicious. This is my first visit to your site and I've been exploring and browsing through your earlier entries. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary